Recipe by Dan Latham, Farm Burger

Demonstrated at the Ponce City Farmers Market on Tuesday, July 12, 2016

Ingredients:

• Sourdough loaf (La Calavera)
• Peaches (Watsonia Organic)
• Large tomatos (Cosmos Organic)
• Cherry tomatoes (Aluma Farm)
• Onion, red or white (Cosmos Organic)
• Cucumber (Aluma Farm)
• Jalapeño (Cosmos Organic)
• Basil (Aluma Farm)
• Olive oil (Bellina Alimentari)
• Sherry vinegar or vinegar (Piedmont Provisions)
• Salt and pepper, to taste

Directions:

1. Slice the sourdough loaf into one-inch thick slices, then cut those in half or quarters.
2. Heat a skillet or grill with olive oil. When hot, toast the bread until charred and crispy. Set aside.
3. Slice the peaches, tomatoes, onion and cucumber into similar-size slices. Combine these with a lot of salt and a little pepper.
4. Finely dice the jalapeño and add a little bit to the vegetable mixture, to taste.
5. Chiffonade the basil, or use whole leaves if small. Add to vegetable mixture along with a large amount of olive oil and vinegar. Add salt and pepper to taste.
6. Spoon the vegetable mixture onto each slice of bread and serve.